Simple Sheet Pan Chicken Recipe For Family Dinner

This sheet pan chicken recipe is so easy to make and makes clean up a breeze. Isn’t that what life is all about when you are in the kitchen? I am someone who loves to cook but who hates to do the dishes and this recipe checks all the boxes for me. 

sheet pan chicken

Simple Sheet Pan Chicken Recipe For Family Dinner

Now, this was something I wasn’t expecting to photograph. So, these pictures probably what you were expecting.

But this is real life, folks! Something I make quite often and the children absolutely love it! In fact, my daughter usually is the one to do most of the prep work. 

In the video below, you will notice there are several hands working in and out as we prep for this chicken sheet pan dinner. That’s because my 14-year-old is helping me chop and organize the vegetables. 

I’m all about creating easy dinner options that my children can help put together because I will take all the help I can GET. And these days… I need it ALL. 

We did a lot of rough estimating while creating this dinner option. The “rule” of the house is just to line up each vegetable option in a column. As much as you can fit without overstuffing.

When you bake this sheet pan dinner, you will want all of your vegetables to brown and get crispy. If you have several layers on top of one another, not every piece will have a chance to get that crunch factor we are looking for. 

Sheet Pan Chicken Recipe Ingredients:

  • 2 cups of baby carrots (or chopped carrots)
  • 2 bell peppers (color your choice)
  • 1 package of snap peas 
  • 1 medium onion – chopped
  • handful of garlic cloves – whole 
  • 2 packages of chicken tenders 
  • sesame seeds
  • teriyaki sauce

One Pan Chicken And Veggies Directions

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chicken marinade

Preheat oven 400 degrees. Wash all of your vegetables and set them aside. Grab a bowl and place your chicken tenders – both packages. Pour enough teriyaki sauce to cover and marinade. Set aside. 

There are people who love to let things marinate for hours or even overnight. I am sure that would make this dish taste that much better.

But for a typical dinner, I just don’t have time for that. So, I usually let my meat marinate for as long as it takes me to prep the rest of the dish.

Grab the longest sheet pan you own. I have an extra-large one and use it all the time.

The extra length makes a difference when you are trying to only use one pan for a meal. The hope is you can get all your veggies and meat onto to this one piece. And you will. 

chop veggies

Chop your vegetables in any order that you’d like and assemble them at will. You can sprinkle the garlic cloves throughout. They don’t need to be anywhere special.

And if I am being honest with you – you could also just toss this whole thing together and place. It doesn’t have to be organized so perfectly.

I just like to do it this way so my children can pick what they want and I don’t have to hear anyone cry about having too many red peppers when their brother doesn’t have as much. If you have children – you know what I mean. 

one pan chicken

The last step is to place the chicken back into the pan. I do this last because I like to give it the most time to marinade in the teriyaki sauce. By the way, that could be BBQ sauce or balsamic sauce or Italian dressing or whatever else you have on hand. 

If you have any leftover sauce you can brush it onto the top of the vegetables – I would suggest this. OR you can just sort of dump it over everything slowly and try to give your veggies a bit of a coating. Your choice. 

Final step is to sprinkle everything with sesame seeds and bake for about 22 minutes. You might need another 5-8 minutes depending on your oven.

But at 22 minutes, I would check in on your dinner. That’s usually when I give it a look. If things aren’t browning, I turn things up to roast for the last 5. 

That’s it! If this sheet pan chicken recipe seems like too much – watch my 3-minute video. I promise you, this dinner is a BREEZE. Super simple and the kids really do love it. 

I have a rice cooker and literally use it 3 or 4 times a WEEK. I LIVE for that tool.

When I make a sheet pan chicken dinner, I just put on some rice while everything else is rolling in the oven. The kids can then have that option to add some rice to their dish if they want. 

one pan dinners

One Pan Dinners Are Easy

One pan chicken recipes are my favorite – they are actually lifesavers because cleaning up is NOT my favorite thing to do. We lean on this idea about once a week and like I mentioned above, you can just switch up the dressing and your veggie options and the entire vibe changes instantly. However, the methodology remains the same. 

So, if you want a honey mustard chicken night or maybe a rosemary chicken… then go for it! Sheet pan suppers have limitless combinations. I hope this sheet pan chicken recipe gave you a little inspiration to create some sheet pan dinners of your own!

sheet pan chicken recipe

Related Recipes:

Print This Sheet Pan Chicken Recipe

sheet pan chicken

Simple Sheet Pan Chicken Recipe For Family Dinner

Yield: 4
Prep Time: 10 minutes
Cook Time: 22 minutes
Additional Time: 5 minutes
Total Time: 37 minutes

This sheet pan chicken recipe is so easy to make and makes clean up a breeze. Isn’t that what life is all about when you are in the kitchen? I am someone who loves to cook but who hates to do the dishes and this recipe checks all the boxes for me. 

Ingredients

  • 2 cups of baby carrots (or chopped carrots)
  • 2 bell peppers (color your choice)
  • 1 package of snap peas 
  • 1 medium onion - chopped
  • handful of garlic cloves - whole 
  • 2 packages of chicken tenders 
  • sesame seeds
  • teriyaki sauce

Instructions

    1. Preheat oven 400 degrees. Wash all of your vegetables and set them aside.
    2. Grab a bowl and place your chicken tenders - both packages. Pour enough teriyaki sauce to cover and marinade. Set aside. 
    3. Grab the longest sheet pan you own. Chop your vegetables in any order that you'd like and assemble them at will. You can sprinkle the garlic cloves throughout. They don't need to be anywhere special.
    4. The last step is to place the chicken back into the pan. I do this last because I like to give it the most time to marinade in the teriyaki sauce.
    5. If you have any leftover sauce you can brush it onto the top of the vegetables - I would suggest this. OR you can just sort of dump it over everything slowly and try to give your veggies a bit of a coating. Your choice. 
    6. Sprinkle everything with sesame seeds and bake for about 22 minutes. You might need another 5-8 minutes depending on your oven. But at 22 minutes, I would check in on your dinner. That's usually when I give it a look. If things aren't browning, I turn things up to roast for the last 5. 

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 167Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 368mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 7g

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About Vera Sweeney

Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Her main focus is to help busy women stay on top of the latest style, culinary, and parenting trends.

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